Monday, November 18, 2013

My Adaptation of Wolfgang Puck’s Chocolate Chip Cookies


The trend in chocolate chip cookies seems to be toward large, dense chocolate chip cookies filled with chocolate and nuts, like these Levain bakery cookies.  Being the cookie monster that I am, I'm also a big fan of these Wolfgang Puck chocolate chip cookies.  These tender, cake-like cookies are somehow quaint because there are no nuts, just a few chocolate chips and they're normal sized.  I've been making them for years and am often asked for the recipe.  Here it is:

You MUST sift the cake flour for the cookies to be tender

Add the egg, vanilla, salt, and baking soda/water mixture

Stir only until the flour is incorporated

Ready for the oven

Cool the cookies on the cookie sheet

My Adaptation of Wolfgang Puck’s Chocolate Chip Cookies

  8 Tbsp. unsalted butter
  6 Tbsp. sugar
  6 Tbsp. brown sugar
  1 tsp. vanilla
  1/2 tsp. salt
  1 egg
  2-2/3 C. cake flour, sifted*
  1/4 tsp. baking soda, dissolved in 2 teaspoons hot water
  1 C. chocolate chips

Preheat the oven to 350ºF.  Cream the butter until light.  With the mixer running slowly, add the sugar and brown sugar.  Next add the vanilla, salt, egg, and dissolved baking soda.  Add flour and mix until just blended.  Stir in the chocolate chips.  Using a 2-1/2 to 3 tablespoon ice cream scoop, scoop out mounds of dough onto air bake cookies sheets, allowing about 2 inches between each cookie.  Bake the cookies 15 to 17 minutes.  They should be golden brown and only very slightly soft.  Let the cookies cool on the sheets, then transfer to a rack.  Store in an airtight container.

* To get the correct texture, you must use SIFTED CAKE FLOUR

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